35+ Quick and Easy Keto Vegan Lunch Recipes You’ll Love

Finding the perfect balance between keto and vegan diets can be a challenge, especially when it comes to planning lunch meals.

However, with the growing popularity of both dietary lifestyles, there’s a treasure trove of recipes designed to meet these specific needs.

Whether you’re managing carb intake for health reasons, ethical beliefs, or simply looking for a fresh, plant-based approach to keto, the options are more delicious and creative than ever.

In this blog, we’ll explore over 35 keto vegan lunch recipes that are packed with flavor, nutrients, and variety.

From hearty salads to innovative wraps, these dishes will help you stay on track without sacrificing taste or satisfaction.

35+ Quick and Easy Keto Vegan Lunch Recipes You’ll Love

Living a keto vegan lifestyle doesn’t mean compromising on flavor, creativity, or variety.

With these 35+ lunch recipes, you’ll discover how easy it can be to craft satisfying meals that align with your dietary goals.

From nutrient-dense bowls to quick meal prep ideas, there’s something here for everyone.]

Whether you’re a long-time keto vegan or just starting your journey, these recipes are sure to inspire your next lunch.

Give them a try, and enjoy the delicious possibilities that come with combining the best of keto and vegan cooking!
Avocado Zucchini Noodles with Lemon Tahini Sauce

This vibrant, refreshing dish combines creamy avocado, crunchy zucchini noodles, and a zesty lemon tahini sauce. Perfect for a quick and satisfying keto vegan lunch, this recipe is rich in healthy fats, low in carbs, and packed with nutrients. The simple preparation makes it ideal for busy days, offering a balance of taste and nutrition in every bite.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado, diced
• 1/4 cup tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/4 tsp cumin
• Salt and pepper to taste
• 1 tbsp chopped parsley (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper until smooth. Add water, a tablespoon at a time, to achieve the desired sauce consistency.
3. Toss the zucchini noodles with the tahini sauce until evenly coated.
4. Gently fold in the diced avocado.
5. Garnish with parsley, if desired, and serve immediately.

This dish is a delightful blend of creamy, tangy, and crunchy textures. The natural creaminess of avocado pairs beautifully with the nutty tahini and fresh zucchini noodles. Enjoy this quick meal when you’re craving something light yet filling and completely keto-compliant.

Coconut Cauliflower Rice Bowl with Spiced Tofu

xperience the tropical flavors of coconut paired with the hearty satisfaction of spiced tofu in this keto vegan cauliflower rice bowl. This recipe delivers a unique combination of flavors and textures while keeping carbs low and nutrition high. It’s an ideal choice for those looking to spice up their lunch routine.

Ingredients:

• 1 small head of cauliflower, riced
• 1/4 cup coconut milk (full fat)
• 1 tbsp coconut oil
• 1 block firm tofu, pressed and cubed
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp tamari or coconut aminos
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add cauliflower rice and sauté for 3–4 minutes.
2. Stir in coconut milk, salt, and pepper. Cook for another 2 minutes, then remove from heat and set aside.
3. In another skillet, heat a small amount of oil and sauté the tofu cubes until golden on all sides.
4. Sprinkle paprika, turmeric, cumin, and tamari over the tofu. Cook for an additional 2 minutes, stirring to coat evenly.
5. Assemble the bowl by layering the coconut cauliflower rice and spiced tofu. Garnish with cilantro and serve.

This recipe is a satisfying medley of bold spices and creamy coconut flavors. The cauliflower rice keeps it light and keto-friendly, while the tofu adds a hearty protein boost. It’s a versatile and delicious lunch option for any day.

Kale and Walnut Pesto-Stuffed Mushrooms

These kale and walnut pesto-stuffed mushrooms are a rich, savory treat perfect for a keto vegan lunch. Packed with earthy flavors and healthy fats, they are satisfying, nutrient-dense, and visually appealing. These mushrooms are simple to prepare yet elegant enough for a gourmet lunch experience.

Ingredients:

• 6 large portobello mushrooms, stems removed
• 2 cups fresh kale, chopped
• 1/2 cup walnuts
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
2. In a food processor, combine kale, walnuts, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until a coarse paste forms.
3. Spoon the pesto into each mushroom cap, spreading it evenly.
4. Bake for 15–20 minutes, or until the mushrooms are tender and the pesto is slightly golden.
5. Serve warm with a side of mixed greens or a light salad.

These stuffed mushrooms are a flavorful and wholesome lunch option that feels indulgent while staying within keto guidelines. The kale and walnut pesto adds a punch of flavor and nutrition, making this dish as delightful to eat as it is to prepare.

Creamy Spinach and Mushroom Casserole

This creamy spinach and mushroom casserole is a hearty, comforting dish perfect for a keto vegan lunch. Packed with savory mushrooms and nutrient-rich spinach, it’s baked to perfection in a creamy, dairy-free sauce. Easy to prepare and rich in healthy fats, this casserole is both satisfying and full of flavor.

Ingredients:

• 2 cups fresh spinach, chopped
• 2 cups cremini mushrooms, sliced
• 1 cup coconut cream
• 2 tbsp olive oil
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a small baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the garlic until fragrant, about 1 minute. Add the mushrooms and cook until they release their moisture, about 5 minutes.
3. Add the spinach to the skillet and cook until wilted. Remove from heat.
4. In a bowl, whisk together the coconut cream, almond flour, onion powder, paprika, salt, and pepper.
5. Mix the creamy sauce with the spinach and mushrooms, then transfer to the prepared baking dish.
6. Bake for 20–25 minutes, until bubbly and slightly golden on top. Serve warm.

This casserole is a delightful blend of creamy and earthy flavors, making it a great choice for a comforting midday meal. It’s rich in nutrients, easy to prepare, and satisfying for those following a keto vegan lifestyle.

Cucumber Avocado Gazpacho

This refreshing cucumber avocado gazpacho is a chilled soup that’s perfect for a light and nourishing keto vegan lunch. Packed with hydrating cucumber, creamy avocado, and a hint of zesty lime, this dish is an excellent way to stay cool and energized.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 2 ripe avocados
• 1/4 cup fresh cilantro
• 1 clove garlic
• Juice of 2 limes
• 1/4 cup coconut milk (optional for extra creaminess)
• 2 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for garnish)

Instructions:

1. Add the cucumber, avocado, cilantro, garlic, lime juice, and olive oil to a blender. Blend until smooth.
2. If the soup is too thick, add coconut milk or water a little at a time to reach the desired consistency.
3. Season with salt and pepper to taste.

This gazpacho is a cool and creamy delight, perfect for hot days or when you’re craving a light meal. Its simplicity and refreshing flavors make it a go-to lunch option for keto vegans.

Roasted Brussels Sprouts with Almond Butter Dressing

Roasted Brussels sprouts are elevated to a gourmet keto vegan lunch with a luscious almond butter dressing. The caramelized sprouts paired with the creamy, nutty sauce create a harmonious blend of flavors and textures. This dish is nutrient-packed and perfect for a satisfying yet wholesome lunch.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1/4 cup almond butter
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp water
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp chopped almonds (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast for 20–25 minutes, shaking the pan halfway through, until the sprouts are golden and crispy.
3. In a small bowl, whisk together almond butter, coconut aminos, apple cider vinegar, water, Dijon mustard, and garlic powder until smooth.
4. Drizzle the dressing over the roasted Brussels sprouts and toss to coat.
5. Garnish with chopped almonds and serve warm.

his roasted Brussels sprouts dish is a flavorful and satisfying keto vegan meal that feels indulgent yet nourishing. The almond butter dressing adds a creamy richness that complements the caramelized sprouts, making it a delightful lunch option.

Zucchini Boats with Walnut Basil Pesto

Zucchini boats filled with walnut basil pesto are a flavorful and elegant keto vegan lunch option. This dish is packed with fresh, vibrant ingredients and rich in healthy fats, offering a perfect balance of taste and nutrition. Quick to prepare and visually appealing, these zucchini boats are a lunch option that feels like a treat.

Ingredients:

• 2 medium zucchinis, halved lengthwise and seeds scooped out
• 1 cup fresh basil leaves
• 1/4 cup walnuts
• 2 tbsp nutritional yeast
• 2 cloves garlic
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Cherry tomatoes for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the zucchini halves on a baking sheet.
2. In a food processor, combine basil, walnuts, nutritional yeast, garlic, olive oil, salt, and pepper. Blend until smooth to create the pesto.
3. Spoon the pesto into the zucchini halves, filling them generously.
4. Bake for 20 minutes or until the zucchinis are tender.
5. Garnish with sliced cherry tomatoes if desired and serve warm.

These zucchini boats are as nutritious as they are delicious. The walnut basil pesto adds a rich, herby flavor that pairs perfectly with the tender roasted zucchini. This dish is a versatile and satisfying lunch option for anyone following a keto vegan lifestyle.

Spicy Coconut Curry Cauliflower Soup

Warm, comforting, and with a hint of spice, this coconut curry cauliflower soup is a keto vegan lunch that delights the taste buds. Loaded with anti-inflammatory ingredients and creamy coconut milk, this soup is a flavorful and satisfying way to stay on track with your diet.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp red chili flakes (optional)
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add the curry powder, turmeric, and chili flakes, stirring for 1 minute to release the flavors.
3. Add the cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the cauliflower is tender.
4. Blend the soup using an immersion blender or a regular blender until smooth.
5. Stir in the coconut milk, season with salt and pepper, and simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

This creamy coconut curry cauliflower soup is the perfect blend of warmth, spice, and richness. It’s a comforting lunch option that’s easy to prepare, nutrient-dense, and perfectly suited for a keto vegan diet.

Stuffed Bell Peppers with Cauliflower Rice and Almonds

These stuffed bell peppers are a colorful and nutrient-packed keto vegan lunch option. Filled with spiced cauliflower rice and crunchy almonds, they are hearty, flavorful, and visually stunning. This recipe is a wholesome and satisfying way to enjoy a low-carb meal.

Ingredients:

• 3 large bell peppers, halved and seeds removed
• 2 cups cauliflower rice
• 1/4 cup chopped almonds
• 1 tbsp olive oil
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved bell peppers on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
3. Add the cauliflower rice, smoked paprika, cumin, salt, and pepper. Cook for 5–7 minutes until the rice is tender.
4. Stir in the chopped almonds and remove from heat.
5. Stuff the bell peppers with the cauliflower rice mixture.
6. Bake for 20–25 minutes, or until the peppers are tender. Garnish with fresh parsley and serve warm.

These stuffed bell peppers are a delightful combination of textures and flavors. The spiced cauliflower rice and almonds create a filling and satisfying meal that’s as delicious as it is healthy. Perfect for a colorful keto vegan lunch, this dish is both nourishing and enjoyable.

Eggplant Roll-Ups with Cashew Ricotta

These eggplant roll-ups with cashew ricotta are a delectable keto vegan lunch that combines smoky, roasted eggplant slices with creamy, dairy-free ricotta. Perfectly seasoned and bursting with flavor, this dish is as wholesome as it is elegant. It’s an excellent choice for a satisfying and low-carb meal.

Ingredients:

• 1 large eggplant, sliced lengthwise into thin strips
• 1 cup raw cashews, soaked for 4 hours and drained
• 2 tbsp nutritional yeast
• 1 clove garlic
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and roast for 15 minutes until tender.
2. In a food processor, blend soaked cashews, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper until smooth to create the ricotta.
3. Allow the eggplant slices to cool slightly, then spread a layer of cashew ricotta on each slice.
4. Roll up the slices and secure with a toothpick if necessary.
5. Garnish with fresh basil leaves and serve warm or at room temperature.

These eggplant roll-ups are a delightful blend of creamy and smoky flavors. The cashew ricotta is rich and satisfying, making this dish a fantastic choice for a hearty yet elegant keto vegan lunch.

Avocado Seaweed Wraps

Avocado seaweed wraps are a quick and easy keto vegan lunch that’s perfect for on-the-go meals. Combining the creamy richness of avocado with the umami of seaweed and crunchy vegetables, these wraps are light, nutritious, and full of flavor.

Ingredients:

• 4 sheets of nori (seaweed)
• 2 ripe avocados, mashed
• 1/2 cucumber, julienned
• 1 small carrot, julienned
• 1/2 cup shredded red cabbage
• 1 tbsp tamari or coconut aminos
• 1 tsp sesame oil
• 1 tsp sesame seeds (optional)

Instructions:

1. Lay a sheet of nori on a flat surface with the shiny side down.
2. Spread a layer of mashed avocado over the lower third of the nori sheet.
3. Arrange cucumber, carrot, and red cabbage over the avocado.
4. Drizzle with tamari and sesame oil.
5. Roll the nori tightly around the filling, sealing the edge with a little water.
6. Slice into bite-sized pieces, sprinkle with sesame seeds if desired, and serve immediately.

These avocado seaweed wraps are a simple yet flavorful lunch option that comes together in minutes. They’re packed with healthy fats and fresh vegetables, making them a nutritious and delicious choice for a keto vegan lifestyle.

Broccoli Salad with Creamy Tahini Dressing

This broccoli salad with creamy tahini dressing is a refreshing and nutrient-packed keto vegan lunch. Combining crunchy broccoli with a rich, nutty dressing and garnished with seeds and nuts, this salad is both satisfying and bursting with flavor.

Ingredients:

• 3 cups broccoli florets, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup sunflower seeds
• 1/4 cup sliced almonds
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Steam the broccoli florets lightly for 2–3 minutes, then rinse with cold water to cool.
2. In a bowl, whisk together tahini, lemon juice, garlic, olive oil, salt, and pepper to create the dressing.
3. Toss the broccoli, red onion, sunflower seeds, and almonds with the dressing until well-coated.
4. Serve immediately or chill for 30 minutes for enhanced flavor.

This broccoli salad is a perfect combination of textures and flavors, making it a delightful keto vegan lunch. The creamy tahini dressing ties the ingredients together beautifully, offering a delicious way to enjoy a nutrient-dense and low-carb meal.

Cabbage Stir-Fry with Ginger and Sesame

This cabbage stir-fry with ginger and sesame is a quick, flavorful keto vegan lunch that’s both light and satisfying. Packed with nutrients and infused with aromatic ginger and sesame, it’s a perfect low-carb meal that comes together in minutes. Ideal for busy days, this dish keeps you energized without compromising on flavor.

Ingredients:

• 4 cups green or purple cabbage, shredded
• 1 tbsp coconut oil
• 1 tbsp sesame oil
• 1 tbsp tamari or coconut aminos
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing until fragrant.
2. Add shredded cabbage and stir-fry for 5–7 minutes until slightly softened but still crisp.
3. Drizzle tamari and sesame oil over the cabbage and toss to coat evenly.
4. Sprinkle sesame seeds and red pepper flakes if desired, then serve immediately.

This cabbage stir-fry is a quick and easy way to enjoy a nutritious keto vegan lunch. The combination of sesame and ginger adds depth and warmth to the dish, making it a perfect choice for a flavorful, low-carb meal.

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Keto Vegan Lettuce Wraps with Almond Butter Sauce

Summary

Lettuce wraps filled with fresh vegetables and drizzled with a savory almond butter sauce make a light yet satisfying keto vegan lunch. This dish is vibrant, refreshing, and packed with healthy fats and crunchy textures, perfect for a meal that’s as nutritious as it is delicious.

Recipe

Ingredients:

• 8 large lettuce leaves (e.g., romaine or butter lettuce)
• 1 cup shredded carrots
• 1/2 cup julienned bell peppers
• 1/2 cup cucumber sticks
• 1/4 cup chopped cilantro
• 1/4 cup almond butter
• 2 tbsp tamari or coconut aminos
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1/4 tsp garlic powder
• Water to thin the sauce

Instructions:

1. Wash and dry the lettuce leaves, then set them aside.
2. In a small bowl, whisk together almond butter, tamari, lime juice, sesame oil, garlic powder, and a small amount of water to create a smooth sauce.
3. Arrange shredded carrots, bell peppers, cucumber sticks, and cilantro in the center of each lettuce leaf.
4. Drizzle with almond butter sauce, then roll the lettuce leaves tightly.
5. Serve immediately for a fresh, crunchy, and flavorful lunch.

Conclusion

These lettuce wraps are a refreshing way to enjoy a keto vegan lunch. The creamy almond butter sauce ties together the fresh, crisp vegetables for a satisfying meal that’s perfect for any time of the year.

Spaghetti Squash with Avocado and Spinach Sauce

Spaghetti squash is a versatile keto-friendly ingredient, and when paired with a creamy avocado and spinach sauce, it becomes a decadent keto vegan lunch. This dish is packed with healthy fats and greens, making it a nutrient-rich and satisfying low-carb option.

Ingredients:

• 1 medium spaghetti squash
• 2 ripe avocados
• 1 cup fresh spinach
• 2 cloves garlic
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and brush with olive oil.
2. Roast the squash cut side down for 40–50 minutes, or until the flesh is tender and can be shredded with a fork.
3. While the squash is roasting, blend avocados, spinach, garlic, lemon juice, olive oil, salt, and pepper in a food processor until smooth.
4. Once the squash is cooked, scrape the flesh into strands using a fork. Toss the spaghetti squash with the avocado spinach sauce.
5. Garnish with red pepper flakes if desired, and serve warm.

This spaghetti squash dish is a delicious and creative way to enjoy a keto vegan lunch. The creamy avocado and spinach sauce brings richness and vibrant flavor, turning a simple vegetable into a satisfying, nutrient-packed meal.

Note: More recipes are coming soon!